Usually, when I prepare vermicelli for dinner, it’s always both this lemon vermicelli and the coconut vermicelli I shared a couple of weeks back. So this was made the same time we made the coconut vermicelli. This is also super easy to make and will appeal to those who like a sharp tangy taste!

Lemon Semiya or Vermicelli

Ingredients:

• 1 packet instant rice vermicelli
• 1 tsp oil
• 1 tsp mustard seeds
• 1 tsp broken urad dal (split black gram)
• 1/4 tsp asafoetida
• 2 green chillies, chopped
• 1/2 tsp turmeric powder
• 4-5 curry leaves
• Lemon juice as per taste (around 3-4 tbsps)
• Salt to taste

Method:

• Prepare the instant rice vermicelli as per the instructions in the packet. Drain well and keep aside.
• In a separate pan, heat the oil and when warm, add the mustard seeds, urad dal, asafoetida, green chillies, turmeric powder, curry leaves and salt and stir for a few seconds till the urad dal becomes red.
• When the urad dal becomes red, switch off the flame and then add the lemon juice. Adding it while the flame is on will result in the lemon juice becoming bitter.
• Now add the drained vermicelli and stir well to mix together.
• Remove from the flame and serve hot.

Notes:

• You can make the same dish with rice. Just substitute the vermicelli with precooked rice and you have lemon rice!
• You can also add cashew nuts and fry them in the oil to add an extra zing to the dish!